Scotch Bonnet, Pineapple and Mango Hot Sauce Recipe
Scotch bonnets are revered for their heat, but once tempered with sweet fruits, vinegar and spices, they can become the backbone of a fantastic chilli sauce – as this recipe proves.
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Cooking tools:
- Griddle
- Blender
- Saucepan
- Mason jar
- Chef's knife
- Cutting board
- Stove
Ingredients
- 10 scotch bonnet chillies, stalks removed and deseeded
- 1 large mango, peeled and diced
- 1 pineapple, peeled, cored and diced
- 200ml of white vinegar
- 50ml of lime juice, (approximately 4–5 limes)
- 125ml of water
- 2 tsp salt
- 4 tbsp of honey
- 2 tsp ground ginger
- 1 tsp ground cumin
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